Seared Scallop And Watermelon Salad With Sparkling Mint Vinaigrette

• 1/2 cup mint leaves
• 3 tablespoons champagne vinegar
• 1/2 cup grape seed oil
• 2 tablespoons agave nectar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 scallops XL diver, sometimes called colossal.
• cayenne pepper
• 1 teaspoon oil
• 1 tablespoon butter
• 8 1/2 inches melon slices of water
• 1 bunch radishes
• 5 ounces baby arugula
• salt
• pepper

1. Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
2. Pat the scallops dry and remove the "foot." Sprinkle with salt, pepper and cayenne pepper.
3. Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking; place the scallops top down. Sear for 1 1/2 minutes until you can see carmelization around the edges.
4. Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.
5. Puree the mint, vinegar, grape seed oil, agave, salt and pepper in the blender. To assemble: Place a handful of arugula on a plate. Add one watermelon round on the arugula, followed by a scallop. Arrange the radishes around and drizzle with mint vinaigrette.

mint leaves, champagne vinegar, grape seed oil, nectar, salt, pepper, colossal, cayenne pepper, oil, butter, water, radishes, arugula, salt, pepper

Taken from www.yummly.com/recipe/Seared-Scallop-and-Watermelon-Salad-With-Sparkling-Mint-Vinaigrette-1671406 (may not work)